Wedding Soup (Endive Soup)
Servings Prep Time
13Servings 45 Minutes
Cook Time
75 Minutes
Servings Prep Time
13Servings 45 Minutes
Cook Time
75 Minutes
  • 10Cups WaterHot from the tap. Saves time getting up to 212 degrees.
  • 12 Ounces Chicken BreastBoneless and Skinless.
  • 2Large Sweet OnionsDon’t use red for this recipe. Although they are very nice and sweet.
  • 6Stalks CelerySliced lengthwise down the center. Then chopped at 1/4″ thickness.
  • 6 Large CarrotsCut lengthwise down the center and then cut the halves again lengthwise down the center. Finally cut into 1/4″ thickness.
  • 6 Teaspoons Chicken BaseDo not use the powdered granulated product. Get the base that is like a paste. The wholesale stores sell Better Than Bullion brand at a good price.
  • 1Large Head EndiveChopped or torn. I tear it into pieces over the pot.
  • 1Cup Orzo NoodlesBoil these aldente and rinse them before putting them in the soup pot.
  • 1.25Pounds Bob’s Meatballs (pre-baked)This recipe will be in the log for your reference.
  1. Put 10 cups of hot tap water in a large stockpot over medium – high heat. The pot must be big enough to hold the water plus the other added ingredients.
  2. Place your 12 ounces of chicken into the boiling water. Boil/simmer the chicken until it just begins to tear apart or shred. Pull the chicken out and reserve for later.
  3. Add the chicken base. After it has dissolved into the water taste it to see if you need more base added to please your palate.
  4. Once you have the taste to your liking; add the carrots and onions. Let these two vegetables get about a 20 minute head start on the celery. The celery cooks faster, and you don’t want it to turn to mush.
  5. After the 20 minute head start, toss in the celery and endive (which has been cut or torn).
  6. Allow this to simmer until all of the vegetables are semi – soft. You will taste the endive which gives the soup a delightful hint of sweetness. In the mean time, the chicken will be cooled and you can chop it into cubes or any shaped pieces. Throw in the chicken. It’s going to be very nice and tender.
  7. Add your pre-baked meatballs.
  8. While letting the meatballs cook in the broth, boil the Orzo noodles to al dente in a separate pot. Once the noodles are al dente turn heat off soup, rinse them in cold water, and then add the noodles to pot.